Dinner, September 3^RD, 2015

Mexican Street Corn Cup 3.75 Bowl 4.75

Chef Milos’ Mushroom Cup 3.75 Bowl 4.75

Gazpacho with croutons and sour cream Cup 3.75 Bowl 4.75

First Courses

House Smoked Salmon

pickled cucumbers, radish 9.00

Jonah Crab and Shrimp Cake

remoulade, shrimp sauce 9.00

Sesame Bay Scallops

 sriracha glaze, pineapple salsa 9.75

Bluepoint Oysters

cocktail sauce, horseradish 14.50

Beef Tenderloin Tips Sauté

cognac sauce, crispy onions 8.75

Crispy Pork Belly

 habanero honey, zucchini chutney 8.50

Salad

House

assorted greens, walnuts, grapefruit segments, red onions and

dried cranberries with a honey mustard vinaigrette 4.00

Rocky’s Caesar

romaine spears with olive tapenade, roasted peppers,

garlic and Alouette croutons 6.75

Heirloom Tomato Salad

grilled Vidalia onions, pancetta, field greens, crumbled blue cheese, basil vinaigrette 7.50

 Farmer’s Vegetable Salad

baby peppers, cucumbers, olives, tomatoes, red onion,

hardboiled egg, cottage cheese 6.50

Add Atlantic salmon to any salad 5.00

Just for Today

Tapas

Lightly Smoked Roasted Cauliflower

raisin dressing, feta, house made chorizo,

capers 6.50

Steamed Blue Hill Bay Mussels

Michigan San Marzano tomatoes,

sweet corn, cilantro, crispy bacon,

cheddar and scallion cornbread 10.00

Barbecue Maine Lobster

lobster sauce, sunny egg, potato salad 12.50

Main Courses

Great Lakes Whitefish Sauté, Potato Crust

whole grain mustard sauce, melted leeks,

celeriac puree 22.50

Pork Tenderloin Sauté

burgundy sauce, portobello and oyster mushroom ragout,

fingerlings, bacon, beet greens 22.50

                     

Main Courses

Roast Acorn Squash

stuffed with wild rice, lentils, almonds, dried cherries and spinach, Vidalia onion coulis 14.50

Fried Frog Legs

tomato, garlic and herbs, spinach, basmati 19.25

Poached Lightly Smoked Atlantic Salmon

potato-celeriac puree, vermouth sauce, Brussels sprouts 21.50

Lake Perch Sauté

brown butter vinaigrette, wilted spinach with shiitake mushrooms, basmati, toasted hazelnuts 21.75

Grilled Atlantic Salmon

spicy kimchi broth, wasabi sauce,  Asian vegetable 22.50

  Sea Scallops Sauté

potato gnocchi carbonara, snap peas, prosciutto, shrimp sauce* 26.50

Alaskan King Crab  Rice Bowl

sriracha aioli, bacon, jalapeno, cheddar, sunny egg, corn, pickled red onion 27.75

Lightly Smoked Roast Range Chicken

herb sauce, fingerling potatoes, roasted vegetables 17.50

Chicken Cordon Blue

supreme sauce, swiss, smoked ham, sautéed potatoes, sunny egg, asparagus 17.75

Roast Indiana Duckling

natural sauce, wild rice with bacon, almonds and lentils, glazed pears, beet salad 20.75

Grilled Flat Iron Steak

mustard and green peppercorn sauce, wilted spinach, brown butter vinaigrette, Lyonnaise potatoes, onion rings 24.50

Filet Mignon

Cognac sauce, roasted redskin potatoes, vegetable and crispy onions* 6 oz. 23.75 9 oz. 31.00

Warm Chocolate Ganache Cake (please allow 25 minutes for preparation)  8.00

Featured Wines

Sauvignon Blanc, La Playa, Block #5, Limari Valley, Chile 2012 30.00

Red Wine Blend, Claude Val, France 2013 25.00

* Can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.